Pickled garlic combines the extraordinary power of a natural antibiotic and probiotic, so it should stay in our diet for good. It is also milder in taste and less irritating to our stomach than its fresh counterpart. See what properties pickled garlic has.

Pickled garlicis an interesting proposition for people who would like to help themselves with this natural antibiotic, but do not like its burning taste and smell that garlic leaves in their mouths. Pickled garlic retains its he alth-promoting properties, and is muchmilder in tasteanddevoid of the characteristic smell .

Pickled garlic can be eaten as an addition to main courses, sandwiches, sauces and salads. Can also be used for drinking.

Pickled garlic - why is it worth eating it?

The benefits of garlic need not be presented to anyone - it is considered a natural antibiotic that helps in the treatment of infections and inflammations. Eating it regularly also has a positive effect on our immunity. On the other hand, pickling garlic gives a double benefit - thanks to the fermentation process, i.e. the action of lactic bacteria, this vegetable gains the advantages ofsilage , i.e. it becomes a natural probiotic that regulates the work of our intestines and cares for our bacterial flora .

Pickled garlic - properties

  • Strengthens immunity
  • Prevents respiratory viral infections
  • Has antibacterial, antiviral and antifungal properties
  • Fights parasites such as pinworms, tapeworms and roundworms
  • Supports the fight against colds and flu
  • Strengthens the cardiovascular system, protecting against heart attack and stroke
  • Removes toxins from the body
  • Aids digestion
  • Prevents flatulence
  • Rebuilds the bacterial microflora
  • Fights atherosclerosis
  • Lowers blood pressure
  • Has anti-cancer effect
  • It prevents the aging of the body as it fights free radicals

Pickled garlic - ingredients

  • Flavonoid compounds
  • Essential oils rich in sulfides and allicin
  • Amino acids
  • Saponins
  • Sugars
  • Mucus compounds
  • Vitamins: B1, B2, PP, vitamin C, provitamin A
  • Mineral s alts, incl. potassium, calcium, magnesium
  • Rare micronutrients: cob alt, chrome, nickel

Pickled garlic - how to make it?

Pickling garlic is very simple, it is very much like pickling cucumbers. Even the ingredients we put in the jar are similar.

Ingredients:

  • 1 liter of water
  • 10 heads of garlic
  • 1 tablespoon of s alt
  • horseradish root
  • allspice
  • 2-3 bay leaves
  • a few peppercorns
  • dill stalk
  • mustard
  • possibly: thyme, marjoram, oregano

Step by step recipe:

  1. Divide the garlic into cloves and peel them.
  2. Scald the jar and put horseradish, pepper, allspice, bay leaves and mustard on the bottom
  3. Then put the cloves of garlic in the jar and put the dill on top.
  4. Prepare brine in a pot: add 1 tablespoon of s alt to 1 liter of water and cook for 10 minutes
  5. Pour the vegetables with brine, close the jar and put it in a dry, dark place for at least 3 weeks. After this time, the garlic is ready to eat.
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